However, the temporal evolution of the structure of its main constituents such as the yolk-plasma proteins, low-density lipoproteins (LDLs), and yolk-granules during heating including the formation of the grainy nanoscale structure is not well understood. Rheology 3, 4, 8, 9, 10 and microscopy 9, 10 have been used to study the viscoelastic properties and structure of yolk gel, providing an average picture of the final gel and its elastic properties. Typical processes involved during heating are fusion, denaturation, aggregation, and gelation which are coupled by a hierarchy of length, time and energy scales 6, 7. When heated, it undergoes a solution-to-gel transition and although this looks very simple from a cooking point of view, the final gel microstructure is the result of a series of out-of-equilibrium processes of its protein and lipid contents. However, above 75 ☌ TTS breaks down and temperature-independent gelation dynamics is observed, demonstrating that the temperature can no longer accelerate certain non-equilibrium processes above a threshold value.Įgg yolk is widely utilised as a culinary component due to its high nutritious value 1 and excellent emulsifying and gelling abilities 2, 3, 4, 5. Overall, protein denaturation-aggregation-gelation and LDL-aggregation follows Arrhenius-type time-temperature superposition (TTS), indicating an identical mechanism with a temperature-dependent reaction rate. We find that the viscosity of the heated egg yolk is solely determined by the degree of protein gelation, whereas the grainy-gel microstructure is controlled by the extent of LDL aggregation. By employing X-ray photon correlation spectroscopy, we investigate the functional contribution of egg yolk constituents: proteins, low-density lipoproteins (LDLs), and yolk-granules to the development of grainy-gel microstructure and microscopic dynamics during cooking. ![]() The soft-grainy microstructure of cooked egg yolk is the result of a series of out-of-equilibrium processes of its protein-lipid contents however, it is unclear how egg yolk constituents contribute to these processes to create the desired microstructure. Nature Communications volume 14, Article number: 5580 ( 2023) ![]() Exploring non-equilibrium processes and spatio-temporal scaling laws in heated egg yolk using coherent X-rays
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